Ingredients with Measurements:
- 6 poblano peppers
- 1 cup of corn kernels
- 1/2 cup of diced onion
- 1/2 cup of diced tomato
- 1/2 cup of chopped cilantro
- 2 cups of shredded cheese (Monterey Jack or Cheddar)
- 1 bag of tortilla chips (10-12 oz)
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Cutting board
- Knife
- Spoon
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roast the poblano peppers on a baking sheet in the oven for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.
4. Once the peppers are cool enough to handle, remove the skin, stem, and seeds. Cut the peppers into strips and set aside.
5. In a mixing bowl, combine the corn, onion, tomato, and cilantro. Mix well.
6. Stuff each pepper with the corn mixture and top with shredded cheese.
7. Place the stuffed peppers on a baking sheet and bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
8. While the peppers are baking, arrange the tortilla chips on a serving platter.
9. Once the peppers are done, remove them from the oven and place them on top of the tortilla chips.
10. Serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 450mg
Carbohydrates: 29g
Fiber: 4g
Sugar: 5g
Protein: 19g
Substitutions for ingredients:
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
- Corn can be substituted with black beans or pinto beans.
- Monterey Jack or Cheddar cheese can be substituted with any shredded cheese of your choice.
Variations:
- Add cooked ground beef or shredded chicken to the corn mixture for a heartier dish.
- Top the totopos with guacamole or salsa for extra flavor.
- Use the stuffed peppers as a filling for tacos or burritos.
Tips and tricks:
- To make the peppers easier to stuff, cut a small slit down the side of each pepper before filling.
- If you prefer spicier food, leave some of the seeds in the peppers.
- Use a mix of different colored tortilla chips for a more colorful presentation.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven or microwave until heated through.
Presentation ideas:
Arrange the totopos on a large platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, guacamole, salsa.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
If the cheese is not melting, place the peppers under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Cook the peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Totopos are a traditional Mexican snack made from fried or baked tortilla chips. Chiles rellenos, or stuffed peppers, are a popular dish in Mexican cuisine.
Flavor profiles:
Savory, cheesy, slightly spicy.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Mexican